Blueberry Raspberry Jam Blueberry Raspberry Jam

Author: Canadian Living

Crown jewels of summer combine in this royal-coloured jam. In winter make this with slightly thawed frozen berries.

  • Portion size 25 servings
  • Credits : Canadian Living Magazine: September 2003



In large Dutch oven, crush blueberries with raspberries. Mix pectin crystals with 1/4 cup (50 mL) of the sugar; stir into berry mixture. Bring to full rolling boil over high heat, stirring constantly with long wooden spoon. Stir in remaining sugar; return to full rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.

Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight.

Process in boiling water canner for 10 minutes. Transfer jars to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks. Store in cool, dry, dark place for up to 1 year.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 1 mg
  • Protein 0 g
  • Calories 41.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 11 g


  • Vitamin C 2.0
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Blueberry Raspberry Jam